6 ounces pineapple juice
2 tablespoons lime juice
1 tablespoon white vinegar
1 tablespoon oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon finely minced jalapeno, seeds included
1 teaspoon turmeric
2 1/2 pounds bone-in, skin-on chicken thighs
Mix all marinade ingredients in a 2-cup measuring cup. Place chicken in zipper-top bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade. Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered. When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks.
Adapted from Shockingly Delicious
No comments:
Post a Comment